Best Black Raspberry Ice Cream No Churn

Here is my favorite black raspberry ice cream recipe, with no churning required, made with fresh raspberries, cream, creme fraiche, sweetened condensed milk, and a touch of vanilla.

This no-churn ice cream is what I make all summer long when I want something cold and creamy without pulling out any fancy equipment. Just mix everything together, freeze it, and you’ve got homemade ice cream that tastes way better than store-bought.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries are ideal for this no-churn ice cream, but don’t worry if you can’t find them at your local grocery store since they have a pretty short season. Frozen black raspberries work just as well and are available year-round – just make sure to thaw them completely and drain any excess liquid before using. If black raspberries aren’t available at all, regular red raspberries or blackberries make great substitutes and will give you a similar fruity flavor. When using fresh berries, give them a quick rinse and gently pat them dry, and if any look mushy or moldy, toss those out before adding them to your ice cream base.

Options for Substitutions

This no-churn ice cream is pretty forgiving, so here are some swaps you can make:

• Black raspberries: Regular red raspberries, blackberries, or a mix of berries work great here. You can also use frozen berries – just thaw them first and drain any excess liquid.
• Creme fraiche: If you can’t find creme fraiche, use sour cream or full-fat Greek yogurt instead. The texture will be slightly different but still creamy and tangy.
• Heavy cream: This one’s pretty important for the creamy texture, so I’d stick with heavy cream if possible. In a pinch, you could use whipping cream, but avoid anything lighter as it won’t whip properly.
• Vanilla paste: Vanilla extract works just fine – use the same amount. Or try vanilla bean seeds from half a vanilla pod for those pretty specks.
• Sweetened condensed milk: This is really the key to no-churn ice cream, so I wouldn’t substitute it. It provides both sweetness and that smooth, scoopable texture without an ice cream maker.

Watch Out for These Mistakes While Making

The biggest mistake with no-churn ice cream is under-whipping your heavy cream, which leads to icy, dense results instead of a creamy texture – make sure those stiff peaks hold their shape when you lift the beater.

Over-mixing after you fold in the sweetened condensed milk and creme fraiche will deflate all that air you just whipped in, so use a gentle hand and stop as soon as everything is combined.

When layering the raspberry puree, resist the urge to swirl too much or you’ll end up with pink ice cream instead of pretty ribbons – just a few gentle passes with your skewer is all you need.

Finally, give your ice cream a full 6-8 hours to freeze if you want scoopable results, since 4 hours often leaves it too soft, especially if your freezer isn’t super cold.

What to Serve With Black Raspberry Ice Cream?

This black raspberry ice cream is pretty amazing on its own, but I love pairing it with warm brownies or chocolate chip cookies for that hot-and-cold contrast that makes every bite exciting. If you’re feeling fancy, serve it alongside a slice of pound cake or angel food cake, which won’t compete with the fruity flavor. For a simple but delicious option, crumble some graham crackers or vanilla wafers on top for a nice crunch, or drizzle it with a bit of chocolate sauce or honey. You can also make it into an ice cream sandwich using your favorite cookies, which is always a crowd-pleaser at summer gatherings.

Storage Instructions

Store: Keep your black raspberry ice cream in an airtight, freezer-safe container for up to 2 months. I like to press a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming on top.

Scoop: Since this is no-churn ice cream, it can get pretty firm in the freezer. Let it sit on the counter for about 5-10 minutes before scooping to make your life easier. It’ll soften up just enough to get those perfect scoops without turning into soup.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2100
• Protein: 19-23 g
• Fat: 135-150 g
• Carbohydrates: 165-180 g

Ingredients

For the raspberry swirl:

• 8 oz raspberries
• 1/2 teaspoon lemon juice

For the ice cream base:

• 1 1/4 cups heavy cream
• 8 oz creme fraiche
• 14 oz sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon fine sea salt

Step 1: Create the Raspberry Puree Base

• 8 oz raspberries
• 1/2 teaspoon lemon juice

Add the raspberries and lemon juice to a food processor and blend until completely smooth.

This lemon juice brightens the raspberry flavor and adds subtle complexity to the final ice cream.

Pour the puree into a small bowl and set aside.

You can strain it through a fine mesh sieve if you prefer a smoother texture without seeds, though I prefer leaving the seeds for authentic berry texture and mouthfeel.

Step 2: Build the Cream Base

• 1 1/4 cups heavy cream
• 14 oz sweetened condensed milk
• 8 oz creme fraiche
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon fine sea salt

In a large bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.

This creates the airy, fluffy base that gives no-churn ice cream its luxurious texture.

In a separate bowl, whisk together the sweetened condensed milk, crème fraîche, vanilla extract, and fine sea salt until well combined and smooth.

Step 3: Fold and Layer for Perfect Structure

• whipped cream from Step 2
• condensed milk mixture from Step 2
• raspberry puree from Step 1

Gently fold the condensed milk mixture from Step 2 into the whipped cream using a spatula, being careful not to deflate the whipped cream—this folding technique preserves the air bubbles that create the ice cream’s creamy texture.

In a freezer-safe container (about 1.5-quart capacity), spread half of the cream mixture on the bottom.

Drizzle half of the raspberry puree from Step 1 over the cream layer, then top with the remaining cream mixture and finish with the remaining puree.

Step 4: Swirl and Freeze

Using a skewer, long knife, or toothpick, gently swirl through the layered mixture 6-8 times to create beautiful ripples and marble patterns throughout the ice cream—don’t over-swirl or you’ll lose the distinct layers.

Cover the container with plastic wrap or a lid and place in the freezer for at least 4 hours, or preferably overnight for best texture and flavor development.

I find the ice cream scoops beautifully after a full 24-hour freeze.

Best Black Raspberry Ice Cream No Churn

Delicious Best Black Raspberry Ice Cream No Churn recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 5 minutes mins

Total Time 4 hours hrs 42 minutes mins

Servings: 8 servings

Calories: 2025

Ingredients Method

Ingredients

  

For the raspberry swirl

• 8 oz raspberries
• 1/2 teaspoon lemon juice

For the ice cream base

• 1 1/4 cups heavy cream
• 8 oz creme fraiche
• 14 oz sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon fine sea salt

Method

 

1. Add the raspberries and lemon juice to a food processor and blend until completely smooth. This lemon juice brightens the raspberry flavor and adds subtle complexity to the final ice cream. Pour the puree into a small bowl and set aside. You can strain it through a fine mesh sieve if you prefer a smoother texture without seeds, though I prefer leaving the seeds for authentic berry texture and mouthfeel.
2. In a large bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. This creates the airy, fluffy base that gives no-churn ice cream its luxurious texture. In a separate bowl, whisk together the sweetened condensed milk, crème fraîche, vanilla extract, and fine sea salt until well combined and smooth.
3. Gently fold the condensed milk mixture from Step 2 into the whipped cream using a spatula, being careful not to deflate the whipped cream—this folding technique preserves the air bubbles that create the ice cream's creamy texture. In a freezer-safe container (about 1.5-quart capacity), spread half of the cream mixture on the bottom. Drizzle half of the raspberry puree from Step 1 over the cream layer, then top with the remaining cream mixture and finish with the remaining puree.
4. Using a skewer, long knife, or toothpick, gently swirl through the layered mixture 6-8 times to create beautiful ripples and marble patterns throughout the ice cream—don't over-swirl or you'll lose the distinct layers. Cover the container with plastic wrap or a lid and place in the freezer for at least 4 hours, or preferably overnight for best texture and flavor development. I find the ice cream scoops beautifully after a full 24-hour freeze.